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Tonight’s Dinner: Italian Polenta Casserole


There’s nothing better on a cool evening than sweet Italian sausage and tomato sauce. Put them over spaghetti and you’ve got an interesting spin on the age old spaghetti and meatballs, but bake them in a casserole dish with some premade polenta, and you’ve got a whole new spin on Italian food.

Italian Polenta Casserole


  • 1, 18-ounce package of premade polenta
  • 12-ounces sweet Italian sausage
  • 1 cup mushrooms, sliced
  • 1 large onion, cut into wedges
  • 4 cloves garlic, minced
  • 2 cups premade pasta sauce
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup shredded Parmesan cheese


  1. Preheat oven to 400 degrees F.
  2. Slice the polenta into thin slices and lay half of them in the bottom of a 3 quart, oval baking dish; set aside.
  3. In a large skillet over medium heat, cook sausage, mushrooms, onion, and garlic until meat is brown and onion is tender, 5 to 8 minutes; stir in pasta sauce and cook until heated through, 2 to 3 minutes.
  4. Spoon meat mixture evenly over polenta in baking dish; place the rest of the polenta slices on top and sprinkle with Parmesan and mozzarella cheeses.
  5. Bake uncovered for 20 minutes, or until heated through; serve immediately.

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